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Butter Paneer (lovingly known as Panir Makhani) is not only a very well known dish, but is absolutely scrumptious and can have you salivating just by thinking about it. Try out this recipe in all it’s rich glory, or if you prefer a healthier version, you can use some of our fat and calorie fighting tips. Enjoy!
Ingredients:
Paneer – 14oz (approx. 1/2 kg)
Oil – 2 tsp.
Butter – 4 tbsp (50 gm)
Garlic Paste & Ginger Paste: 1.5 tsp each
Crushed Tomatoes – 1 cup
Paprika or Kashmiri Mirch – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Salt – to taste
Heavy Whipping Cream – 1/2 cup
Water – 1 cup or to taste
Sugar (optional) – 1 tsp or to taste
Cilantro – to garnish
Method:
1. Cut panir to desired shape.
2. Heat a pan and add Oil and then Butter.
3. Once hot, add Ginger and Garlic paste & saute for 2 min.
4. Add in the Crushed Tomato.
5. Add the dry spices – Coriander Powder, Garam Masala, Paprika, Red Chili Powder and the Salt.
6. Mix and cook till oil separates.
7. Add Paneer and mix gently.
8. Pour 1 cup water and simmer for 5 mins.
9. Lower heat and add Cream.
10. Allow it to come to another boil.
11. Add Sugar and mix well.
12. Garnish with Cilantro and serve hot.
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Orkut
July 13th, 2009 at 4:19 am
hi anuja and hetel,
both of you have a nice hairstyle,where do you guys get your haircut done.
[Reply]
Asha Reply:
July 13th, 2009 at 2:02 pm
OMG. Dear Swetha,
For heaven’s sake, this is a cooking show. Please ask something related to that only. And I believe they’ll be too busy to reply to this kind of non-related questions. Thank you!
[Reply]
swetha Reply:
July 15th, 2009 at 3:29 pm
thanks asha and by the way you are not anuja and hetel and please kindly mind your job and even though this is a cooking show there is no such rule that we should not ask personal quetions AND ITS UPTO ANUJA AND HETEL WHEATHER THEY WOULD LIKE TO REPLY OR NOT.Nothing wrong in appreciating them about their hairstyle and curious to know where they both get their hair cut done.
[Reply]
anuja Reply:
July 15th, 2009 at 5:46 pm
Thanks Swetha for the compliment!
Thanks Asha for speaking on our behalf, but at times we feel close enough to our viewers and don’t see any harm in answereing questions that are not related to cooking (Ofcourse, we draw a line at some stuff)! We know you meant well and we are touched by the gesture. Who does not like to get complimented, including us;)
Swetha, going back to your query, we get our hair cuts at a local palour here in TX. Thanks again for the compliment.
harshal Reply:
July 15th, 2010 at 7:01 am
hi anuja can i use full cream pls give me a replay
[Reply]
anuja Reply:
July 16th, 2010 at 4:59 pm
Hi Harshal,
Yes, you can use full cream milk. Evaporated milk is just a little healthier option
[Reply]
harshal Reply:
July 19th, 2010 at 4:51 am
thank you so much for your reply i did make this butter paneer it’s so good like restaurant.thank’s agian
n Reply:
October 19th, 2010 at 2:42 pm
Hi anuja,
You mentioned evaporated milk as healthier option..so let me make sure i am clear evaporated milk and heavy cream that you listed in the ingredient list is one and the same?
hetal Reply:
October 22nd, 2010 at 2:56 pm
Hi N,
We have made this recipe using heavy whipping cream. However, if you want to reduce the fat and calories, you can substitute Evaporated Milk. The dish will not be as rich but it is great for every day eating. Heavy whipping cream and evaporated milk are different products.
July 13th, 2009 at 5:41 am
Yummmmmmmmmy!!!!!
[Reply]
July 13th, 2009 at 12:40 pm
both of you have a sweet voice.
[Reply]
July 13th, 2009 at 1:37 pm
This recipe looks super easy and delicious. I have a question though, in many recipes you use canned tomatoes, is it the same if we take few tomatoes and crush/puree them in a food processor? I am not use to using canned anything and I’ve noticed in your recipes you use a lot of canned tomato sauce or crushed tomatoes. I know there is a difference between tomato sauce and crushed tomatoes, but please help regarding the crushed tomatoes.
Thanks.
[Reply]
hetal Reply:
July 13th, 2009 at 2:31 pm
Hi Pinal,
Tomato sauce is cooked and provides a different taste than crushed tomatoes. Diced tomatoes and crushed tomatoes are raw, except that some heat has been used to sterilize the product or to remove the skin.
[Reply]
hetal Reply:
July 13th, 2009 at 2:36 pm
so…
You can substitute fresh tomatoes for recipes that call for diced tomatoes, crushed tomatoes or tomato puree.
[Reply]
Pinal Reply:
July 13th, 2009 at 3:05 pm
Thanks Hetal, this helps a lot!
[Reply]
lal Reply:
January 19th, 2010 at 11:55 pm
hi Hetal & Anuja,
i saw your onion and tomato paste recipe longtime ago. i want to make paste and store it, but i couldn’t find that recipe. so, can u please let me know where can i find the recipe???
thanks
[Reply]
hetal Reply:
January 20th, 2010 at 12:27 am
Here it is: http://showmethecurry.com/odds-ends/how-to-make-masala-in-bulk.html
lal Reply:
January 20th, 2010 at 9:20 pm
Hi Hetal,
thank you so much for your reply
July 13th, 2009 at 5:05 pm
what’s difference between paprica & redchilli powder?
[Reply]
Jen Reply:
July 13th, 2009 at 6:05 pm
Paprika is powdered red bell pepper which is also known as capsicum…. less spicy and a rich deep color.
Hope this helps.
PS: Google-ing ‘paprika’ will also help!
[Reply]
July 13th, 2009 at 7:56 pm
hi,
This receipe looks great. I have a doubt. can i use Tomato paste(canned one) instead of crushed tomatoes.planning to try today so expecting reply soon.
thank u
[Reply]
hetal Reply:
July 13th, 2009 at 7:59 pm
Hi Swetha,
Tomato paste will have a different flavor. It is usually cooked down. You can crush fresh tomatoes and use them. You can blanch them in hot water for 1 minute and put them in ice water to remove the skin.
[Reply]
swetha Reply:
July 13th, 2009 at 8:21 pm
thank u hetal ..
[Reply]
July 14th, 2009 at 2:16 pm
Hello Hetal and Anuja,
Beautiful looking paneer dish. but i have a question that can i use powdered cashews nuts to this dish while cooking it.
[Reply]
hetal Reply:
July 14th, 2009 at 2:20 pm
Hi Rupa,
Yes, you can add cashews. It will have a different flavor but will taste great. If you get a chance, check out our Shahi Paneer video.
http://showmethecurry.com/2007/06/02/shahipaneer/
[Reply]
July 14th, 2009 at 2:59 pm
tried it out…..its yummmmmmmmy…..but extra time at gym:-) as hetal said!!!!!
[Reply]
July 14th, 2009 at 3:32 pm
Another one of those yummy dishes!!
Thanks sounds promising
Just a suggestion to your site… can you add a search box.. that would make it easy for us to search up recipes you have added a while back! On your main page only a few are visible!
Thanks again and keep these yummy recipes coming
[Reply]
hetal Reply:
July 14th, 2009 at 3:40 pm
Hi Satya,
We have a search box on the right hand sidebar, if you scroll down a bit.
Also, there are tabs at the top of the homepage that will help you pick different categories.
[Reply]
Satya Reply:
July 14th, 2009 at 4:45 pm
duh was thinking that was for the web!!
Thanks!
[Reply]
July 15th, 2009 at 9:29 pm
hi,
can i use tofu instead of paneer?thank u in advance.I live in laredo,Tx.i don’t have any indian stores here.that’s the reason to my question.
thank u in advance.
[Reply]
hetal Reply:
July 15th, 2009 at 10:05 pm
Hi Priya,
You could use tofu but the taste and texture will be different. You can make your own paneer at home. It’s pretty easy. Check out this video when you get a chance.
http://showmethecurry.com/2008/03/17/homemade-paneer-indian-cheese/
[Reply]
priya Reply:
July 17th, 2009 at 10:29 pm
hi hetal,
thank u very much for ur prompt reply.i’ll try paneer soon.
[Reply]
July 20th, 2009 at 3:34 am
Your recipe serve how many people? i am throwing party and i will have 10 people coming over. How much quantity i will be neading?
[Reply]
hetal Reply:
July 20th, 2009 at 1:14 pm
Hi Hemisha,
This recipe will serve approx 6 so you could double up the recipe.
[Reply]
July 22nd, 2009 at 6:55 pm
Dear Hetal & Anuja,
Can we able to prepare whipping cream at home?
Or let me know substute for this… Thanks in advance
[Reply]
July 23rd, 2009 at 9:34 am
Dear both:
i’m expecting reply for the above queries. thanks.
[Reply]
July 28th, 2009 at 5:18 am
Hey is there an alternative to cream or malai?? Just milk maybe?;-)
Thanks,
PG
[Reply]
anuja Reply:
July 28th, 2009 at 5:07 pm
A great low-fat alternative is low-fat Evaporated milk or just low-fat cream. Milk would also work but it might become too watery and may not have the desired creaminess that this dish requires.
[Reply]
August 21st, 2009 at 10:28 pm
Hi Hetal Anuja,
The dish looks awesome… I just wanted to confirm.. Is the heavy whipping cream the same as we get in Target store as Sour cream…
I am little confused to use that cream and not sure if its salted or unsalted… nothing mentioned on the box.. pls let me know
[Reply]
hetal Reply:
August 23rd, 2009 at 5:39 am
Hi Sapna,
Heavy whipping cream is different than sour cream. It comes in a cardboard carton similar to half and half and is in a liquid form. It is called whipping cream because if you whip it in a steel bowl that is resting on top of ice, you can actually make a thick whipped topping for desserts.
Sour cream is basically similar to hung curd.
The flavor is very different for both.
[Reply]
sap Reply:
August 24th, 2009 at 2:35 am
Hi Hetal..
Thanks a lot. you know what i tried this dish today and had invited some of my friends at home.. It turned out awesome..they enjoyed it like anything..
again thanks a lot
[Reply]
September 4th, 2009 at 10:37 pm
u guys rock….surprised my wife wid paneer makhani..next wk pizza
[Reply]
anuja Reply:
October 2nd, 2009 at 7:50 pm
Wow! Lucky wife…am sure she loved it!
[Reply]
October 2nd, 2009 at 7:46 pm
Hetal/Anuja,
Can I use evaporated milk instead of heavy whipping cream? Would the taste be comparable?
Thanks,
[Reply]
anuja Reply:
October 2nd, 2009 at 7:52 pm
Hi Christina,
Yes, in this recipe, Evaporated Milk works great. You can use regular or 2%.
Enjoy!
[Reply]
Christina Reply:
October 2nd, 2009 at 11:43 pm
Thank you! Anuja. Really appreciate your quick reply. I am going to try it this weekend. Reshmi chicken will have to wait till I get whipping cream.
[Reply]
October 2nd, 2009 at 11:46 pm
Anuja,
One more question – I dont have crushed tomatoes. I read your comment on how to make it.
However, I just got a canned whole peeled tomatoes and was wondering if I can run it in a food processor and make puree out of it and use it instead of crushed tomatoes?
[Reply]
anuja Reply:
October 5th, 2009 at 1:06 pm
Christina,
We are all for using stuff on hand instead of running out to buy the ‘perfect’ item. Food Processing the can will be just as good!
Go for it!
[Reply]
October 7th, 2009 at 1:04 pm
Hey,
I wast just wondering if you could add turmeric and/or bay leaves to this recipe?? (:
[Reply]
anuja Reply:
October 22nd, 2009 at 9:31 pm
Yes, you can use any or both!
[Reply]
October 22nd, 2009 at 9:18 pm
Hello ladies,
Looks yummy..
Want to try this out soon..
Can I use 1 cup of puree made with fresh tomatoes..not the ready made one ?
waiting to hear from u..
thanks in advance..
[Reply]
anuja Reply:
October 22nd, 2009 at 9:42 pm
Yes, fresh tomatoes are fine. We use the canned ones at times because they have a fantastic color and readily available. feel free to use fresh.
Enjoy!
[Reply]
November 13th, 2009 at 9:43 am
Since i moved to LA. I miss my mom’s food. But i realised i cant have her for my whole life. I miss her so much and so her food. I been a 2 years already and i haven’t eaten anything cooked by her. So i finally learnt my self some stuff. So tomorrow i am going to cook dal. Thanks you very much, your website is very helpfull.
[Reply]
December 5th, 2009 at 10:43 am
Your dishes are good…But can u show some more recipes jst like Pani puri or may be a white sauce pasta or some sandwich kinda’ stuff?
[Reply]
December 18th, 2009 at 8:34 pm
Hi Hetal and anuja
i just tried this recipe. and needless to say it was awesome:-) .
I had bought cream for this purpose and the carton says it needs to be consumed withing 7 days of opening. I’m not too sure if i can finish it so fast.
do you have any tips on howi can store it,if at all i can store it?
thanks
[Reply]
hetal Reply:
December 19th, 2009 at 5:30 am
A great way to store excess cream is to freeze it in an ice cube tray. After it freezes, you can transfer the cubes to a freezer style ziploc bag and keep it in the freezer. Next time you need cream, you can just take out a few cubes at a time and add them to your recipe.
[Reply]
KR Reply:
December 19th, 2009 at 3:44 pm
thank you for this tip hetal:-)
[Reply]
January 6th, 2010 at 10:15 pm
Hi Hetal and anuja
i just wonder- can i make this recipe with plain tofu?
thank you
hadas
[Reply]
hetal Reply:
January 7th, 2010 at 6:10 pm
Hi Hadas,
You can substitute tofu, but the taste and texture will be different. It will probably still taste great!
[Reply]
January 11th, 2010 at 12:59 am
Hi Anuja and Hetal,
This dish turned out really well for me although I think I put a bit too much sugar in it. Otherwise it was creamy and wonderful. Do you happen to have a recipe on your site for a creamy coconut curry? I am looking for a recipe like that as I love coconut. Thanks so much…
[Reply]
anuja Reply:
January 22nd, 2010 at 6:12 pm
Here are a few dishes that require coconut:
Potato Stew:
http://showmethecurry.com/curries/potato-stew-a-dish-from-kerala.html
Sprouted Mung Curry:
http://showmethecurry.com/curries/sprouted-mung-curry-indian-recipe.html
Egg Curry:
http://showmethecurry.com/curries/egg-curry.html
And here is a dring that requires coconut:
Sol Kadi
http://showmethecurry.com/beverages/sol-kadi-an-exotic-indian-drink-recipe.html
Hope that helps!
[Reply]
January 22nd, 2010 at 5:09 pm
hi anuja and hetal
i am a strater for cooking so this helps me a lot but a i had a doubt shall i use normal coluring powder instead of paprika pls answer my question
thank u
[Reply]
anuja Reply:
January 22nd, 2010 at 7:36 pm
Hi Vidhya,
Welcome to the wonderful world of cooking! You can use food-coloring if you do not have paprika (or Kashmiri Mirch). We just prefer Paprika bacause it is a natural product.
[Reply]
January 25th, 2010 at 5:43 am
I made this tonight with your Paneer recipe & it was SOOOOOO good!
It was very simple & easy to make, this was my first time making Indian food. It always seemed so intimidating.
The sauce was ready in no time, the Paneer was the longest to make just because of the hanging & squishing time, but it too was extremely easy. Thank you for bringing flavour, diversity & creativity to my vegetarian kitchen. Many thanks, Namaste.
[Reply]
March 3rd, 2010 at 2:13 pm
Hi sisters…
but can i use thick coconut milk or yoghurt for whipping cream…? reply me..i really want to try it with ur naan rotti…:)
butter panner luks yummee.. ilke to try
[Reply]
March 25th, 2010 at 6:50 pm
hi hetal n anuja,
i jst wanted to knw whts the difference in cottage panner,tofu and cottage cheese,panner .are this types of panner n how do they vary.also plzz tell me does it makesany difference in using typical type of panner in any panner subji??m very confused
[Reply]
March 31st, 2010 at 12:04 am
hi!friends u guys r rocking ……..i prepared paneer but when i put the cubes in gravy it b’came as a shredded paneer…..can u help me with the mistake i made? thanx anuja & hetal
[Reply]
anuja Reply:
April 1st, 2010 at 3:11 pm
Hi Metra,
Looks like there was still a lot of water in the paneer so it did not hold it’s shape. Check out the video for paneer to get some good tips on how to make it:
http://showmethecurry.com/odds-ends/homemade-paneer-indian-cheese.html
Sometimes, it is a good idea to fry home made paneer so it does not crumble in the gravy.
Hope that helps
[Reply]
April 3rd, 2010 at 4:53 am
Hi Hetal and Anuja,
Your recipe looks awesome….. Is Paneer Makhani same as Paneer Butter Masala? or are they different… By the way I tried Sabudana Khichadi and it came out very well. thanks a lot for adding a lot of spice to my life…..
Madhavi
[Reply]
anuja Reply:
April 6th, 2010 at 4:33 am
Hi Madhavi,
Yes, the two are pretty much the same. Everyone has their own little twist to their recipe…but bottom line is the same
Enjoy!
[Reply]
April 3rd, 2010 at 8:09 am
Awesome recipe , thnx a ton..!
made my mom go thrgh this 1 and we had it for dinner last nite
…turned out be as delicious as the onces i ate in restrnts ^_^
simply 1′f my fav. dishes nw..! ehe.
[Reply]
anuja Reply:
April 6th, 2010 at 4:26 am
Hi Mohit,
Glad to hear that it came out well and you really enjoyed it
Next time, how about you make it for your Mom?
Cheers!
[Reply]
harshal Reply:
July 15th, 2010 at 6:44 am
can i use fullcream
[Reply]
April 15th, 2010 at 11:09 pm
Hi Hital and Anuja tried this recipe turned out great. Thankyou.
[Reply]
April 22nd, 2010 at 4:13 am
Hi Hetal and anuja,
i just tried this recipe.it was awesome:-) It was very simple & easy to make… thank u so much…
[Reply]
May 4th, 2010 at 3:40 pm
Hi Hetal and Anuja,
I am an adherent follower of your website and it has become my cooking bible. Thank you for the detailed recipes. They have remarkably improved my cooking!
Cheers
Sugathri
MA
[Reply]
May 17th, 2010 at 11:52 pm
Hi, I notice that you comment on sour cream but do not mention if it can be used. I don’t have heavy whipping cream and am considering using a mixture of milk and sour cream. Would this work?
Thank you!
[Reply]
hetal Reply:
May 18th, 2010 at 1:15 am
Hi Jiji,
Yes, you can use sour cream. The taste will be a little different but you will get the same kind of richness.
[Reply]
May 22nd, 2010 at 6:20 am
Hetal & Anuja,
Thank you so much for sharing this recepie..i have tried different ways of making paneer and never did i get it as superb as this one turned out! AWESOME isn’t the word..
Its so simple and easy..Usually my husband doesnt like paneer – Now he loves it!
I tried it with fat free evaporated milk..and turned out really well!
[Reply]
July 17th, 2010 at 12:37 am
Dear Hetal & Anuja,
I’ve tried this recipe today, and I must tell you: it was a-mazing! I was very much pleased and surprised. This will definitely be served many more times to come. (Once in a while.) Thanks for sharing this lovely Indian dish with us!
Alwin from the Netherlands
[Reply]
August 2nd, 2010 at 8:57 am
Hi Hetal and Anuja,
I like your way of presentation. As u know its the time for all kind of berries.I would like to ask you to show receipe related to blue berry.
Cheers
Vandana
Finland
[Reply]
August 5th, 2010 at 12:19 am
Hi Hetal and Anuja,
I loved your recipe. I always use this recipe for butter paneer and its amazing. I replaced paneer with tofu cubes. I kind of grilled them in very little oil and followed your recipe. It tastes amazing.
Changes I did make to the recipe is to switch off the stove after adding tofu to the gravy. It gives bitter taste if it cooks. I skipped cream and added more butter abt 1/2 tsp. Very very healthy !
It will taste better if sits for about 1-2 hrs (kind of marinates the tofu with the flavor).
Thanks a lot for the recipe.
[Reply]
panna Reply:
August 5th, 2010 at 12:24 am
Btw, No one will know the difference between paneer and tofu. My friend made it for potluck and the serving bowl was clean by the end of it and…. we didnt know till we cleared the dishes that it was TOFU !! Shame I didnt have another serving
[Reply]
August 19th, 2010 at 10:16 pm
Many thanks for this receipe, it is soooo delicious!!! and easy!!
[Reply]
September 13th, 2010 at 3:12 am
Hi Anuja and Hetal,
I noticed that in your butter chicken recipe there is methi. Is there a reason why that is not used in butter paneer recipe? Also, can this very fast butter paneer recipe be used for chicken? I am a veggie but some of my friends aren’t.
thanks so much
[Reply]
hetal Reply:
September 23rd, 2010 at 9:58 pm
Hi Judy,
The Butter Paneer recipe was shared with us by a friend so we followed it exactly. You can add methi to it if you like. Also, you can definitely use the butter paneer recipe for chicken.
[Reply]
September 24th, 2010 at 6:12 pm
Hey ladies:
I have just finished coking this recipe and it is sooo god! Thanks to you girls, my husband has certified me as an “indian chef” (and I am not Indian)!!
loved it!
[Reply]
hetal Reply:
September 24th, 2010 at 8:37 pm
Hi Haruko,
Thanks so much for your lovely feedback! We’re so glad you guys are enjoying the butter paneer!
[Reply]
October 14th, 2010 at 12:30 am
This was good even without the cream, since I wanted to keep it low fat… Thanks!
[Reply]
October 25th, 2010 at 11:13 am
Dear Hetal & Anuja,
Hetal & Anuja,
Thank you so much for sharing this recipe..I always loved this dish and wanted to prepare it at home. I had a myth regarding the preparation being very tough but to my surprise it’s so damn simple and easy. I tried it at home (with milk ofcourse) and it came out really well. My husband has become a die – hard fan of this dish and keeps asking me to make it almost every weekend.. All thanks to you.. I really like your recipes, very simple but very tasty. Thanks a lot.
All the best and keep going!!..
…
Best Regards,
Anupama.
[Reply]
hetal Reply:
October 28th, 2010 at 6:02 pm
Hi Anupama,
Thanks for your feedback. We’re so glad you and your hubby enjoyed the dish!
[Reply]
October 31st, 2010 at 11:42 pm
Anuja & Hetel,
I am new to Indian cooking. This recipe looks great…I do have a couple of questions: 1. Where can I buy ready-made paneer? 2. Is this recipe eaten by itself or put over rice?
Thanks – I have very much enjoyed listening to your videos and will be trying some of the recipes soon.
Kelly
[Reply]
vashti Reply:
January 1st, 2011 at 7:19 am
paneer can be eaten with anything. for me i find it takes smooth with rice its your choice and you should try many variation to your likeness & preference. i purchase mine in the supermarket in the vege dept (freeze section)
[Reply]
November 28th, 2010 at 11:16 pm
This came out yummy!! similar to the restaurant taste ..
[Reply]
January 1st, 2011 at 7:13 am
hey i am in love with paneer recipes it comes right after my husband and sex. i even tried it with fried soya and turn out alright.
[Reply]
February 11th, 2011 at 4:51 am
Hi Hetal and Anuja,
I never write comments anywhere, but just had to write a message this time, because I wanted to extend my sincere thanks to you for the wonderful website and wonderful recipes you have. The videos are superb. I have long loved to cook, but created nothing but catastrophes in the kitchen. I now have made this paneer butter masala and also the malabar chicken. The paneer butter masala was quite simply the best I have ever tasted. By the second day, interestingly, it tasted restaurant-style! AMAZING! And the malabar chicken instantly made me think of home! I added a little coconut milk and half and half at the end just to take the bite out of the masala. Again, this thanks is from a weary traveler of websites.
My only question for you is this: do you have (or will you in the future) have a cookbook I could buy?
[Reply]
February 21st, 2011 at 1:36 pm
Hi, I am just making the dish, but i dont have enough cream at home, is it ok if i add some curd to it?? reply asap!!
Thanks..
)
[Reply]
anuja Reply:
February 21st, 2011 at 2:38 pm
Hi Nishrin,
Use milk if you have to, curd is not going to work and it may make your cream curdle.
[Reply]
March 3rd, 2011 at 4:56 am
What exactly do you mean by oil separates from the tomatoes?
[Reply]
April 5th, 2011 at 7:29 pm
Hi Hetal & Anuja!
How are you’ll doing?
This is a long pending thanks note. Actually I had a party few months ago where I had served almost all dishes from your website following the exact measurements. At the end of the party I was so happy to see the outcome that I have now decided to follow everything you’ll say step by step
I just love the both of you’ll! So, in short, a big “Thanks!!!” for the wonderful recipes & tips & ideas (n wat not:)) you two come up with. Keep up your good work so that poor souls like me survive well in the kitchen.
Once again, Thanks a lot!!
Love,
Vidya
[Reply]
anuja Reply:
April 7th, 2011 at 1:45 am
Hi Vidya,
We are so glad to hear that! Awesome! Thanks for taking the time to write
[Reply]
April 9th, 2011 at 8:50 pm
Hi Ladies
I travel to India quite often and my favourite dish is Paneer Butter Masala I usually have the dish everyday which certainly isnt good for my figure but I find it quite addictive (good job I go to the gym on a regular basis) I’ve just made your recipe and although it does taste nice it is rather watery and I’m not sure if it is because I have used chopped tinned tomatoes please advise so I can remake a 2nd batch and hopefully get it right the next time.
Kind Regards
Donna
[Reply]
May 12th, 2011 at 9:42 pm
Hi Hetal & Anuja,
I have people coming home for lunch this Sunday. I wanted to know if it’s okay to make this curry in advance (say a day or two earlier).
Thanks in advance,
Elizabeth
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hetal Reply:
May 12th, 2011 at 11:23 pm
Hi Elizabeth,
Yes, you can make this recipe even 2 days in advance. The cream will make the gravy thicken so you may have to adjust it on the day you serve it. Alternately, if you have the time, you can make the tomato/spice mixture in advance (the most time consuming part) and add the paneer, water, cream and finish the cooking process on the day you serve.
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May 13th, 2011 at 4:24 pm
Hi Hetal & Anuja,
Thank you so much for the tip & quick response.
Looking fwd to making another yummy recipe from you ladies.
Elizabeth
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May 16th, 2011 at 10:37 pm
Too good!!! I made this for the dinner,my hubby + our kids just loved it.So simple,so yummy.
Thanks again.
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June 3rd, 2011 at 3:58 pm
Hi Girls,
Just one question…We do not add garlic in our food. Is it ok to make this dish without garlic? Will there be a drastic effect on the taste? I really wish to make this, please guide me further…please…please…reply soon
Thanks
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hetal Reply:
June 7th, 2011 at 7:19 pm
Hi Rohini,
For garlic eaters, it adds a lot of flavor. However, if you’ve never eaten garlic, you probably will not notice any difference. The dish will still be great.
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June 11th, 2011 at 1:14 am
This was a great recipe. The sauce was so tasty and the paneer was full of flavour. I did reduce the butter a bit (as you both mentioned how to do it), and it turned out delicious. I did put a few raisins in mine to give a bit of sweetness to it. Thank you both for this recipe. I eat this at the Indian restaurant and I have always wanted to make it myself.
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July 28th, 2011 at 6:29 pm
Thank you so much for this recipe.
I’ve made this recipe 3 times now. It’s my go-to when I want to wow someone who loves Indian food. I can’t believe how easy it is to make! There’s a very popular restaurant here in Seattle called “Taste of India” that serves up wonderful butter paneer. But, this recipe is much tastier.
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hetal Reply:
August 1st, 2011 at 11:02 pm
Hi Sophie,
Wow! What a compliment! Thanks!
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August 6th, 2011 at 5:27 am
Yummy yummy yummy!!! we enjoyed it.
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August 19th, 2011 at 6:16 pm
Ladies, OMG! I made the butter paneer and it is out of this world!! I thought it would be a labour of love, so many hours in the kitchen, but the best part is that it didn’t take long at all. Thank you so much for a wonderful recipe!!!
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August 31st, 2011 at 4:12 pm
Hi Hetal & Anuja,
You guys rock !!! All the dishes I have made from your website have turned out awesome! I tried Butter Paneer yday and everyone at home loved it – my mom, my hubby, my hard-to-please daughter, and ‘I eat only rasam & sambar’ son! A big ‘thanks’ to you both!
I have a party this weekend, for about 35 people. I want to make this dish. Since I am going to have other dishes, am thinking making a batch for 20 people should be good enough. Can you suggest how much of the ingredients I should use?
Thanks a bunch!
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October 12th, 2011 at 3:40 am
I remember reading somewhere that the “butter” in this recipe does not pertain to actual butter. LOL, was I mislead! To make it a tad healthier, I cut down the ghee to 1.5T and used non-fat evaporated milk (unintentionally increased to 6 oz). And since I prefer the sauce a bit thicker, I only added about 1/3 cup water. I calculated the calories (husband is on a diet, and I wasn’t sure I was saving him any calories;), and it came out to be 450 cal for the significant calorie loads (did not include tomatoes, ginger, and the like). So it’s like 500 cal for the sauce alone (prior cooking mishap caused me to search for a non-yogurt based curry). Not bad for a recipe called butter paneer.
I used to use another youtube guru’s video to create Indian food…and most of the time, it came out short in flavor and texture. You ladies have really improved my Indian cooking, so thank you very much.
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November 1st, 2011 at 5:23 pm
Hi Hetal n Anuja,
Would like to thank you for sharing such good recipes on this website.I have watched many video recipes shared by you n they have been very helpful so far.Paneer makhani was the best that I ve tried so far.My husband said that it was better than the restaurant.
Thanks once again.
Cheers,
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hetal Reply:
November 9th, 2011 at 3:06 pm
Thanks so much Roselin!
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December 23rd, 2011 at 12:00 am
How exactly do you crush tomatoes? Is there any recipes for it? Are crushed tomatoes the same as tomato puree that you can get in cans???
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hetal Reply:
January 3rd, 2012 at 4:45 pm
Hi Pavandeep,
Crushed tomatoes usually have more texture than puree. You can blanch tomatoes after gently cutting an “X” into the bottom of each. This will allow you to remove the skin easily. Then you can pulse them in a food processor.
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February 22nd, 2012 at 10:35 pm
Hi,
Thank you for sharing with us such great recipes. Can I use whole milk instead of the heavy cream? I understand it won’t be as creamy but, I think that is ok. Is that the only thing I should watch out for? Would using yogurt be better than whole milk?
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hetal Reply:
February 24th, 2012 at 8:03 pm
Hi Shefali,
If it were a recipe like Palak Paneer, I would say that whole milk would be a good substitute. There is some other ingredient of substance (the spinach). In this recipe, the cream is basically the only thing of substance to make the gravy so whole milk would be too thin and yogurt would just separate into a mess.
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May 1st, 2012 at 12:58 am
Dear Ladies Anuja and Hetal,
Just want to congratulate you on the amazing cookery webpage.
I am a male doctor from Sri Lanka.
I am a hero within my extended family and daughters thanks to you two cause i make Indian food exactly like
it tastes at the restaurants!!
Thank you so much.
You are doing a great social service by sharing.
Thanks again
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hetal Reply:
May 2nd, 2012 at 8:12 pm
Hi Dr. Himantha,
Thank you for taking the time to write to us! We are so happy that our website is of use to you and you are able to impress your family
.
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June 25th, 2012 at 3:00 pm
Hi Hetal & Anuja,
I love this recipe of yours. I have tried it 4-5 times & have always received compliements for it. Now I wanted to make it for my office potluck. There would be 20 people, but of course I will not make it for 20 people coz everyone would be bringing something. I wanted your opinion. How muck times should I do(the amount given in the recipe) so that it’s sufficient for 20?
Thanks!
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hetal Reply:
July 2nd, 2012 at 2:40 pm
Hi Nupur,
Hope this reply is not too late…
Most of our recipe will serve between 4-6. You can probably make 3x the recipe for your potluck.
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July 7th, 2012 at 5:08 pm
can you show everyday veggies like rajma, chole, dry veggies ,curry vegetables and dals in A MICROWAVE. HOW TO COOK THIS IN MICROWAVE? it would be great help as we can make it outside the kitchen space only. that means comfort for us. only.
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July 21st, 2012 at 8:17 pm
Hi Hetal/Anuja,
Where can i get the heavy whipped cream. Which brand you suggest to use. Where can I get it in USA retail stores?
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August 2nd, 2012 at 4:26 am
Can you pls tell the estimate for same for 10 people.
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August 2nd, 2012 at 4:31 am
Pls ignore my previous comment pls tell the estimate for 20 people
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hetal Reply:
August 6th, 2012 at 7:07 pm
Hi Shobana,
This recipe will serve about 5-6 ppl especially if you will be having other items on the menu. So, you can probably multiply the ingredients by 3 for 20 ppl. If this is you only dish, this recipe will serve about 4-5.
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August 18th, 2012 at 12:22 pm
Made the recipe last night. I used ghee instead of butter, and I had to use tomato puree instead of the crushed tomatoes..was out of them..sigh plus I used regular milk instead of cream..but it was still OMG.. delecious! It was better than take out LOL.. I was glad I decided to cook last night instead of take out.. It was so easy. Thank you for the recipes and demos. I’m not Indian, but I was married to one and I learned how to cook Indian..I love the cuisine.
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hetal Reply:
August 24th, 2012 at 2:37 am
Thanks for the feedback Diana!
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August 23rd, 2012 at 1:22 pm
Hi Hetal/ Anuja,
Thanks for this website …. it makes my day very easy …. i used fresh tomatoes which i blended raw and half and half instead of whipping cream …. i did not get the desired color and it was not all that rich ….. are the choices that i made totally incorrect …. and if i have/ can to stick to this choice then how should i proportion it …..
one more thing is … why is my paneer crumbling when i try to cut it … is there a rt and wrong way to cut paneer
love ya girls
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hetal Reply:
August 24th, 2012 at 1:43 am
Hi Manojna,
You will definitely notice a big color difference when using canned crushed tomatoes versus crushing them at home. You can always add deghi or kashmiri mirch for color. Also, half and half is half light cream and half whole milk. So, it will be considerably less rich than heavy whipping cream. You will probably get a more rich flavor if you use evaporated milk.
If you make paneer at home, you must knead it like dough until it is smooth in texture. Cut homemade or store bought paneer with a knife that is not serrated. This helps prevent the crumbling.
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September 27th, 2012 at 10:32 pm
I made this tonight for my vegetarian girlfriend and she really liked it. The gravy was a little thin but after being left to stand for an hour or so it thickened up – this standing time probably helped to flavour the paneer too. I added some lemon juice towards the end, I don’t know why. Didn’t seem to do it any harm.
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hetal Reply:
October 1st, 2012 at 3:28 pm
Thanks for the feedback Nathan. Lemon juice will definitely not hurt this recipe as it already has some tartness from the tomatoes.
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Nathan Reply:
October 5th, 2012 at 10:31 pm
Also, because a rich, “tikka masala”-type gravy like this tastes of itself rather than all the individual herbs and spices, I hadn’t noticed until I made it myself rather than buying a ready-made one from the shop just how much of the overall flavour is provided by my favourite herb, coriander. If you left it out you’d be left with a completely different dish. I would urge people who haven’t done so to make from scratch your favourite curries and see how all the different elements combine to make something unique.
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October 26th, 2012 at 9:40 pm
I plan to cook this tomorrow
Quick question, I don’t have a grinding machine and I plan to use fresh tomatoes- is this ok? Can I just peel the skin off n crush them manually, or will that drastically affect the texture/ taste? Maybe I will need to cook it for longer?
Please let me know asap.. Thanks appreciate it. This is my first time making this and first time using ur blog as well so I am excited
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hetal Reply:
October 27th, 2012 at 10:59 pm
Hi Prerna,
You can definitely use fresh tomatoes, but you will not get the texture of crushed tomatoes with hand. The gravy of this dish is such that you cannot see that it is made with tomatoes (though its red and tangy). Having said that, it will still taste good. Like you said, you may have to cook it longer to let the tomatoes break down themselves.
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Prerna Reply:
November 2nd, 2012 at 4:20 pm
Thanks, I ended up using strained tomatoes that I bought. The recipe came out SO GOOD! I loved it and am now using your site for other recipes. Paneer makhni has been my favorite dish growing up and now I don’t have to go to a restaurant necessarily to have it. I haven’t cooked very many things, but this gives me confidence to cook more elaborate dishes than what I usually cook – pasta, a loo jeer etc.
Going for a potluck tonight and I am making this, so will double the ingredients for about 8-10 people.
Thanks very much
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December 18th, 2012 at 2:23 pm
I made this last night – it was wonderful! I am new to your website and so far have made the daal makhani (slow cooker version) and this – and both are fabulous! I’ve tried other recipes and nothing ever turns out this good. Thank you so much and I look forward to trying out some more stuff! Especially the sabzis, as I can never get that right! Thanks again
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April 4th, 2013 at 2:48 pm
I followed the recipe perfectly but it came out more watery then I desired. Can I cook off some of the water to get a thicker consistency?
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hetal Reply:
April 8th, 2013 at 5:13 pm
Hi Sheetal,
Yes, you can burn off the excess moisture.
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April 5th, 2013 at 12:43 am
Hi Hetal/Anuja,
I loved the recipe and I want to make it today for dinner. I have evaporated milk. I dont know what is whipped cream and how to make it. So could you please tell me how can I make whipped cream from evaporated milk. Thanks a lot for your time
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hetal Reply:
April 8th, 2013 at 5:11 pm
Hi Niki,
Whipping cream is something you buy from the store, not make at home. Evaporated milk is a good substitute (and lower in fat and calories).
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